Brown Butter Blondies

I’ve got another sweet treat for you today, I hope that y’all don’t mind baked goods two days in a row! (Also, if you didn’t check out yesterday’s cookie recipe, you need to…I feel like some people might not have because of the word “flourless” in the title, but I swear they’re amazing!) I mentioned that I’m a little behind of posting some of my recent kitchen creations, so I’m trying to share them this week because next week is going to be full of Thanksgiving-themed posts (including recipes). And then of course I’ll have a whole slew of recipes to share with you post-turkey day too, since I’m hosting my first Thanksgiving this year and I plan on documenting everything I’m making. So hope that you’re in the mood for lots of food posts these next few weeks!
But on to today’s recipe, Brown Butter Blondies!

At least that’s what I’m calling them. I found this recipe for Oatmeal Butterscotch Bars over at Mel’s Kitchen Cafe, and thought they looked delicious, so I decided to give them a try. I love baked goods with oatmeal, and even though I am a chocolate girl at heart, I also love anything butterscotch. So while these bars do have both butterscotch and oatmeal, what really stands out about them to me is the nutty flavor of the brown butter that you add to the batter (say that 10 times fast!), so hence the name change. But whatever you call them, these bars are seriously SO good…and that might have something to do with the massive amount of butter they use…just maybe.

Speaking of butter, the use of brown butter seems to really trendy right now in everything from chocolate chip cookies to butternut squash gnocchi. If you’ve never tried cooking with it before, no worries, it’s super easy and it makes you sound like a serious chef (sort of). Basically all you’re doing is cooking the butter until it turns brown (duh), but the reason for doing this is that it really increases the complexity of the flavor of the butter and gives it this nutty warmness that can be a fabulous addition to both sweet and savory dishes. For more tips on browning butter, click here.

Now on to the blondies…as I said, the recipe comes from Mel’s Kitchen Cafe, and I didn’t make any changes, I just baked them as is and they came out great:


1 1/4 cups all-purpose flour
2 cups quick-cooking oatmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butterscotch chips
16 tablespoons (2 sticks) butter
1 cup packed dark brown sugar
1 large egg
2 teaspoons vanilla extract

1/4 cup butterscotch chips
2 tablespoons dark brown sugar
1 tablespoon water
1/8 teaspoon salt


Preheat the oven to 350 degrees and adjust an oven rack to the middle position. Line a 9X13-inch baking pan with aluminum foil, letting the foil hang over the each short edge by one or two inches. Lightly grease the foil with cooking spray.

In a medium bowl, whisk together the flour, oats, baking soda, and salt.

 Place the 3/4 cup butterscotch chips in a large bowl.

In a small saucepan, melt the butter over medium heat and let the butter cook until golden brown in color, about 10 minutes, taking care not to burn. (My butter was actually a little bit darker than this when I actually took it off the burner, just FYI)

Pour the hot butter over the butterscotch chips and whisk together until melted and smooth. Whisk in the brown sugar until combined. Whisk in the egg and vanilla.

Stir in the flour mixture, just until incorporated. Scrape the batter into the prepared pan and smooth the top, spreading the batter evenly to the edges.

Bake the bars until a toothpick inserted into the center comes out with just a few moist crumbs, about 16-18 minutes.

While the bars bake, place the 1/4 cup butterscotch chips, brown sugar, water and salt in a small microwave-safe bowl. Microwave the mixture until melted and smooth, about 2 minutes on 50% power. Whisk to combine well.

Drizzle the glaze over the warm bars. Let the bars cool completely in the pan. Remove the bars from the pan using the foil overhang and cut into squares. Serve.

And of course I couldn’t have many these without the help of my trusty sous chef: